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Wholegrain bread is generally thought of as being more healthy than white bread due to it having a higher content of dietary fibre, vitamins (especially vitamin B and E) and many important minerals. However, wholegrain bread also contains high levels of phytate (myo-inositolhexakisphosphate, InsP-6) which may bind desirable nutrients, preventing their absorption in the gut and thereby reducing the...
Here we propose an original study on the effect of an interruption and slowing of the fermentation of yeast-based leaven on the physical properties of bread.Bread loaves were made using the straight-dough method, the two-phase method and a method incorporating the interruption and slowing of the fermentation of yeast-based leaven. During the process of making dough, modifications of the method were...
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